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Multigrain Raisin Bread

Total Time

Prep: 40 min. + rising Bake: 40 min. + cooling


2 loaves (16 slices each)

After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. “My family loves it, and it makes such wonderful French toast,” she says.


  • 2 cups raisins
  • 1-1/2 cups water
  • 1/2 cup old-fashioned oats
  • 1 tablespoon active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup nonfat dry milk powder
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 2 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour


  1. In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside.
  2. In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky).
  3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
  5. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.

Nutrition Facts

1 slice: 124 calories, 1g fat (0 saturated fat), 14mg cholesterol, 169mg sodium, 26g carbohydrate (10g sugars, 2g fiber), 4g protein.

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